The Thermal Destruction of Vitamin B1 in Foods

Farrer, K. T. H.

doi:10.1016/s0065-2628(08)60125-1

Cited by 81 publications

(34 citation statements)

References 131 publications

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“…1 and 2. In all cases the reduction of pH dramatically increased the retention of thiamin, in accordance with behavior observed in high-moisture model systems (Farrer, 1955;Mauri, 1984). For example, the retention of thiamin in processed pea and corn purees with pH adjusted to 5.6 increased by about 95% and 63%, respectively, as compared to samples with normal pH.…”

Section: Polyphenolssupporting

confidence: 84%

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

Dhankher

Chauhan

1987

Journal of Food Science

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Rnbodi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35", 40", 45" and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27-30%) as well as total polyphenols (I&12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.

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Section: Polyphenolssupporting

confidence: 84%

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

Dhankher

Chauhan

1987

Journal of Food Science

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“…Thiamin retained in the steamed and the canned moin-moin amounted to 91 and 54%, respectively, of the initial thiamin concentration in the unheated moin-moin puree. The small steaming loss is consistent with the findings of Farrer (1955). The substantial thiamin loss due to the heat of retorting also is consistent with losses reported for other foods similarly heated (Feliciotti and Esselen, 1957).…”

Section: Sensory Evaluationsupporting

confidence: 89%

Nutritional and Sensory Properties of Canned and Stored Moin‐Moin

Adeniji

Potter

1981

Journal of Food Science

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Canned moin‐moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin‐moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin‐moin.

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“…As an overall trend for the air-drying process, the amount of vitamins B 1 +B 2 were slightly higher at the lowest temperature tested (an average of 166 % at 45°C against 138 % at 60°C). Vitamin B 1 is the most thermolabile among the B vitamins, so degradation due to thermal effect could be expected (Farrer 1955). Vitamin B 2 is more thermal stable; thus, its degradation due to thermal effect occurs in a lesser extent.…”

Section: Vitamins Content In the Dried Applementioning

confidence: 99%

Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product

Fernandes

Rodrigues

Cárcel

et al. 2015

Food Bioprocess Technol

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This work has examined the influence of ultrasonic-assisted air-drying on the dehydration of apple (Malus domestica L. var Royal Gala) and its influence in the availability of vitamins A, B 1 , B 2 , B 3 , B 5 , B 6 , and E of the dried product. This study also has estimated the effective water diffusivity in air-drying process subjected to ultrasonic waves. The water effective diffusivity increased by up to 79 % by ultrasound application, which caused a reduction of about 35 % in the total drying time compared to the air-drying without sonication. The application of ultrasound increased the availability of vitamins B 1 , B 2 , B 3 , and B 6 in the dried product. A loss of vitamins B 5 and E were observed for all studied drying conditions.Keywords Malus domestica L. . Apple . Drying . Ultrasound . Vitamins Notations aHalf-length of the cubic sample (m) ABS Sample Sample (dried apple) absorbance ABS Reference Control (raw apple) absorbance D Effective diffusivity (m 2 /s) t Time (s) W Average moisture content of the fruit (g water /g dry solids ) W crit Critical moisture content (g water /g dry solids ) W eq Equilibrium moisture content (g water /g dry solids )

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The Thermal Destruction of Vitamin B1 in Foods

Cited by 81 publications

References 131 publications

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

Nutritional and Sensory Properties of Canned and Stored Moin‐Moin

Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product

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